Most of the rye breads I find in the store are made with mostly all-purpose flour instead of rye flour. So I found this recipe in the bread book we have. Rye is one of the ancient grains and is very healthy for the body. It is high in fiber and nutrients.
Knead again on a floured surface. Spray loaf tin with cooking spray and fit dough into it. Cover. Place in oven with a pilot light in order to rise twice its size.
Again.... I didn't have enough patience. I let it rise for 4 hours. Not much rising action....
Preheat oven to 375 degrees. Bake for 40-50 minutes.
How was it?
I need to work on my patience. I didn't let the dough rise enough, so my bread was extremely dense. And this made the rye flavor very strong.
Furthermore, I did not take any binge preventive measures. So I ate half the loaf on day one, and the second half on day two. At least it was not all in one day like last time.
And my socks were relatively boring as well.... Just some stars.